FLATHEAD WITH SPICED POTATO CREAM
Serves 4– 6
(for a 3.5– 4.5 litre slow cooker)
The spice mixture seeps into the potatoes and leek, resulting in a delicious spiced cream that in no way overpowers the delicate flavour of the fish.
350g potatoes, coarsely grated
70g butter, melted
1 leek, white part only, very thinly sliced
600g flathead fillets, with skin
1½ teaspoons mustard powder
1½ teaspoons sweet paprika
½ teaspoon vegetable stock powder
2 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons cream
white pepper, to taste
Quickly mix together the grated potatoes and melted butter to stop the potatoes browning. Mix in the leek.
Grease the base of the slow cooker and cover with the potato mixture. Place the flathead fillets on top, skin side down.
Mix together the mustard powder, paprika, stock powder, sugar and lime juice and spoon over the fish. Place the lid on the cooker and cook on Low for 2½– 3 hours, or until the fish is cooked. Remove the fish from the cooker and keep warm.
Mix the cream into the potato mixture, cover the cooker with the lid and cook for 5 minutes on High. Add salt and white pepper to taste. Serve portions of the fish on the spiced potato cream.
SEAFOOD LAKSA
Serves 4– 6
(for a 4– 4.5 litre slow cooker)
400g white fish fillets (such as ling or whiting)
200g calamari, cleaned
1 onion, finely diced
3cm piece of green ginger root, peeled and finely grated
4 cloves garlic, crushed
2 teaspoons finely chopped lemongrass, white part only, or ½ teaspoon finely grated lemon rind
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon ground turmeric
3 teaspoons fish sauce
3 teaspoons brown sugar
1 teaspoon smooth peanut butter (optional)
2 tablespoons lemon or lime juice
1½ teaspoons chicken or vegetable stock powder
400ml can coconut milk
200g uncooked medium-sized prawns, peeled and deveined with tail intact
400g fresh egg noodles
3 tablespoons chopped coriander leaves
1 long red chilli, deseeded and finely chopped, to serve (optional)
Cut the fish into 3cm pieces and slice the calamari thinly. Place in the slow cooker with the onion, ginger, garlic, lemongrass, spices, fish sauce, sugar, peanut butter, if using, lemon juice, stock powder and coconut milk and stir to combine. Cover with the lid and cook for 3 hours on Low.
Stir in the prawns and egg noodles and cook for 5– 10 minutes.
Stir in half the coriander. Add salt and pepper to taste.
Serve bowls of laksa sprinkled with the remaining coriander and the chilli, if liked.
GUMBO
Serves 4– 6
(for a 4– 4.5 litre slow cooker)
This tasty seafood stew is delicious served with fresh crusty bread or as a marinara sauce over pasta, topped with a little shaved parmesan.
300g white fish fillets (such as ling, flathead, whiting or monkfish)
1 calamari hood, thinly sliced (or extra 100g white fish fillet)
1 onion, diced
4 cloves garlic, crushed
1 red capsicum, deseeded and diced
3 rounded tablespoons tomato paste
1 tablespoon tomato sauce (ketchup)
2 teaspoons Worcestershire sauce
3 teaspoons sweet chilli sauce
3 teaspoons chutney (any sort)
1½ tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon brown sugar
1 teaspoon vegetable, chicken or fish stock powder
3 teaspoons chopped thyme
1 cup diced canned or fresh tomatoes
1 tablespoon chopped parsley
300g uncooked medium-sized prawns, peeled and deveined
250g scallops, cleaned
pasta, to serve (any sort)
½ cup shaved or grated parmesan cheese, to serve (optional)
Cut the fish into 2cm cubes and place in the slow cooker with the calamari, onion, garlic, capsicum, tomato paste, sauces, chutney, basil, salt, sugar, stock powder, thyme and tomatoes. Stir to combine, cover with the lid and cook for 3 hours on Low.
Stir in the parsley, prawns and scallops and cook for 10 minutes more on Low until just cooked through. Add salt and pepper to taste.
Serve over pasta with a little shaved or grated parmesan, if liked.
SALMON, LEEK AND
ASPARAGUS COBBLER
Serves 6
(for a 3.5-4.5 litre slow cooker)
150g asparagus stalks
2 leeks, white part only, sliced (or 2 small onions, thinly sliced)
700g salmon fillets, cut into 2cm cubes
¾ cup chicken or fish stock (or ¾ cup water with ½ teaspoon stock powder)
juice of 1 lemon
½ teaspoon finely grated lemon rind
½ teaspoon Dijon mustard
¼ teaspoon salt
½ cup cream
2 teaspoons cornflour
2 egg yolks
½ cup grated tasty cheese
white pepper, to taste
Cobbler Topping
1 cup self-raising flour
45g butter, melted
1 egg, lightly beaten
1 tablespoon grated parmesan cheese
3 teaspoons snipped chives
3 teaspoons chopped parsley
1/3 cup milk
Peel any tough outer layer of asparagus stalks and cut the stalks into 1cm pieces.
Place the leek and asparagus in the base of the slow cooker and place the salmon on top.
Mix together the stock, lemon juice and rind, mustard and salt and pour over the salmon.
Place the lid on the cooker and cook for 2 hours on Low.
Turn the cooker to High. In a bowl, whisk together the cream and cornflour until just combined, then whisk in the egg yolks. Stir into the mixture in the slow cooker, together with the grated cheese. Add salt and white pepper to taste. Place the lid on the cooker.
To make the cobbler topping, mix the flour, butter, egg, parmesan, chives, parsley and milk in a bowl and drop dessertspoonfuls over the salmon mixture. Cover with the lid and cook for 25 minutes on High.
Serve with fresh seasonal vegetables or a green salad.
MIDDLE EASTERN SPICED FISH
Serves 4
(for a 3.5 litre slow cooker)
250g tomatoes
600g fish fillets (such as trevalla, monkfish or ling)
1½ teaspoons ground turmeric
2 teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon dried chilli flakes
½ teaspoon ground cardamom
½ teaspoon finely grated lemon rind
½ teaspoon brown sugar
¼ teaspoon salt
½ teaspoon finely grated green ginger root
1 tablespoon lemon or lime juice
¼ cup coconut cream
Cut the tomatoes into 6mm slices and place evenly over the base of the slow cooker. Cut the fish into 5cm pieces and place in a bowl. Add the spices, lemon rind, sugar, salt, ginger and lemon or lime juice. Mix well so that the fish is evenly and thoroughly coated. Spoon the entire contents of the bowl evenly over the tomatoes.
Place the lid on the cooker and cook for 2½-3 hours on Low. Stir in the coconut cream, replace the lid and cook for a further 5 minutes.
Serve with couscous made by thoroughly mixing together in a bowl: 1½ cups of couscous, ½ teaspoon of finely grated lemon rind, ¼ teaspoon of chicken or vegetable stock powder and 1½ cups of boiling water. Leave to stand for 5 minutes, then fluff up with a fork and serve.